Doctors say it all the time: “Salmon is good for you. ” It’s high in protein. It’s high in potassium. It has a ton of those fancy-pants omega-3 fatty acids.
Don’t worry, our geniuses at ATK have thought of a few ways to make salmon taste less strong. These techniques will have you eating (and enjoying) salmon in no time.
Salmon can be an incredibly delicious and healthy protein option. But salmon that isn’t cooked right often turns out dry, flaky, and too fishy, which is enough to turn off even salmon lovers. Thankfully, you don’t have to settle for subpar salmon. You can make any salmon taste amazing with just a few simple cooking tips and flavoring additions.
Read this complete guide to learn 10 tried-and-true ways to always make your salmon taste great. If you use just a few of these tips, you’ll never have to eat awful, fishy salmon again. Let’s get started!.
1. Start with High-Quality Fresh or Frozen Salmon
Not all salmon is created equal For the best flavor and texture, opt for wild-caught salmon like sockeye, coho, and king. These varieties offer deeper color and a richer taste Make sure the raw salmon has a clean scent, without any “off” odors. Pass on any fish that smells overly fishy or ammonia-like.
When buying fresh salmon, use it within two days for peak freshness. Frozen salmon, when thawed properly, can taste just as delicious Look for individually vacuum-sealed frozen fillets without signs of freezer burn
2. Rinse and Pat Salmon Dry Before Cooking
Gently rinse fillets under cool water and pat dry with paper towels right before cooking. Removing any accumulated moisture on the surface helps salmon caramelize and seal in juices as it cooks. Avoid soaking salmon as that can make it waterlogged.
3. Brine Salmon Fillets for Added Moisture
Salmon that has been soaked in a simple saltwater brine gets seasoned and stays moist while it’s being cooked. Dissolve 2-3 tablespoons of salt in 4 cups of water. Submerge fillets and let brine for 15-30 minutes before cooking. Rinse and pat dry salmon before moving on to seasoning.
4. Coat Salmon Lightly in Oil
Drizzle salmon with just a teaspoon or two of oil like avocado, olive or grapeseed oil. Rub gently to distribute the oil evenly. The oil aids browning and adds flavor as the salmon cooks.
5. Season Salmon Generously
Simple salt and pepper can be delicious, but experiment with spice rubs, fresh herbs, citrus zests, garlic, and other flavor additions. Apply seasonings right before cooking so they don’t absorb moisture from the fish.
6. Cook Salmon Until medium-Rare
For tender, juicy salmon, lightly undercook until just translucent in the center. Flake the thickest part with a fork to test doneness. Cooking until well-done results in dry, flaky texture.
7. Rest Salmon Before Serving
Let salmon fillets sit for 5-6 minutes after cooking. Resting finishes the cooking process for evenly done salmon without overcooking the outer portions.
8. Serve Salmon Warm or at Room Temperature
Enjoy salmon immediately after resting for the most succulent texture. The fish also tastes delicious at room temp. Refrigerating quickly can make textures dry and rubbery.
9. Pair Salmon with Bold, Bright Flavors
Liven up salmon’s rich fattiness with acidic components like citrus, vinegar, yogurt, picante sauce, fresh herbs, mustard, and ginger. Sweet glazes made with honey, brown sugar, maple, and fruit nicely offset the fish as well.
10. Repurpose Leftover Salmon
Transform leftover cooked salmon into salmon croquettes, salmon burgers, salmon hash with potatoes and peppers, salmon fried rice, pasta with salmon in cream sauce, or a salmon and veggie frittata.
Handy Guide to Cooking Salmon Perfectly Every Time
Now that you know key tips for boosting salmon flavor, let’s dive into specific cooking methods to take your salmon game to the next level:
Pan-Seared Salmon
Benefits: Fast and easy stovetop preparation. Ideal for weeknight meals. Creates a crispy sear exterior.
How to make:
- Pat salmon fillets dry and brush both sides with oil. Season.
- Heat a skillet over medium-high heat.
- When hot, add fillets skin-side down. Cook for 4 minutes until crisp.
- Flip and cook until opaque in center, 2-4 more minutes.
- Let rest before serving.
Doneness tip: Look for medium-rare with translucent pink center.
Baked Salmon
Benefits: Hands-off method. Allows seasonings and glazes to caramelize onto the fish.
How to make:
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Arrange fillets on sheet and brush with oil. Season and top with glaze or herbs.
- Bake for 10-12 minutes until medium-rare in the thickest part.
- Broil 2-3 minutes at the end for crispy tops, if desired.
- Let rest before serving.
Doneness tip: Bake until still slightly translucent in center.
Grilled Salmon
Benefits: Adds delicious charred flavor. Fun for summer BBQs.
How to make:
- Oil grill grates and preheat. Brush fillets with oil.
- Grill skin-side up first. Cover and cook 6 minutes.
- Flip and grill until nearly cooked through, about 5 more minutes.
- Move to indirect heat if flare-ups occur.
- Let rest before serving.
Doneness tip: Pull just before opaque throughout for most juicy results.
Poached Salmon
Benefits: Delicate poaching yields incredibly moist, tender salmon. Great for recipes like salmon cakes and salmon salad where flaking is desired.
How to make:
- Fill a skillet with enough water to submerge fillets. Add aromatics like lemon, herbs, peppercorns, etc.
- Bring to a bare simmer – small bubbles should just start to break the surface.
- Gently add fillets and cook at a low simmer for 7-10 minutes until opaque and cooked through.
- Remove from poaching liquid and serve.
Doneness tip: Cook until salmon is opaque throughout.
Air Fried Salmon
Benefits: Crispy exterior with less oil than frying. Locks in moisture.
How to make:
- Pat fillets dry. Brush lightly with oil on both sides.
- Preheat air fryer to 390°F.
- Arrange salmon in basket without overlapping.
- Cook thick fillets for 9-12 minutes, turning halfway.
- Check frequently until opaque and flakes easily.
- Let rest before serving.
Doneness tip: Salmon should flake easily when poked with a fork.
Mouthwatering Sauce and Topping Ideas
Take your perfectly cooked salmon to new heights with these easy flavor boosters:
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Lemon Garlic Butter – Top with pats of softened butter mixed with minced garlic, lemon zest, salt and pepper. Broil 2 minutes to melt.
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Pesto – After cooking, top salmon with dollops of storebought or homemade basil pesto.
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Mango Salsa – For tropical flair, mix diced mango, red onion, jalapeño, cilantro, and lime juice. Spoon over salmon.
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Mustard Dill Sauce – Whisk Dijon mustard, lemon juice, dill, and olive oil. Drizzle over fillets.
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Teriyaki Glaze – In a small saucepan, simmer soy sauce, brown sugar, grated ginger, garlic, and cornstarch until thickened. Brush onto salmon before broiling.
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Cajun Blackening Seasoning – Coat fillets with a blend of paprika, garlic powder, dried oregano, cayenne, salt and pepper before pan searing.
With these helpful tips and techniques, you can look forward to serving incredible salmon anytime the craving strikes. Don’t settle for dry, flavorless fish ever again. Samon is easy to elevate into a restaurant-worthy dish with a little knowledge and creativity.
Sugar + acid is your friend.
Whether you use honey, teriyaki, or miso, glazed salmon is all the rage. There’s a reason for it! For one, it’s delicious. But from a scientific standpoint, the sugar and acid cut through salmon’s fishiness. Glazes add a ton of flavor while taming the salmon. It’s a win-win.
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How To Make Salmon Taste 100X Better!
FAQ
What is the tastiest way to cook salmon?
How do you make salmon taste less fishy?
How do you make salmon taste better if you eat breadcrumbs?
A coating of crunchy breadcrumbs instantly makes salmon more like those guilty-pleasure frozen fish sticks. Dip salmon fillets in beaten egg or brush with a mustard-mayo mixture before coating in fresh breadcrumbs or panko, then pan fry or bake until golden brown. Feel free to add some of your favorite herbs and spices to the breadcrumbs too. 3.
Is eating salmon beneficial?
Salmon is beneficial for health and is part of a healthy and balanced diet. Salmon has vitamin D, healthy fats, calcium, selenium, iodine, iron, phosphorus, magnesium, and protein.
How do you know if salmon is cooked?
The best way to tell if your salmon is done is the flake test! Gently poke it with a fork – if it breaks into beautiful flakes, it’s ready to enjoy. For those who like extra reassurance, an instant-read thermometer is your friend. Aim for 145°F at the thickest part of the fillet. Let it Rest.
How do you eat salmon fillets if you’re a hater?
When the salmon is finished cooking, transfer the fillets to plates alongside a nice pile of tender lettuces. Spoon the herby garlic sauce over the salmon and the greens and squeeze a little lemon over top. And that’s a salmon dish even a hater would love.
Should you brine salmon?
And there’s more! Not only does brining salmon prevent the albumin from leaching out, but it also results in a juicier final result; you’re less likely to get a dried-out piece of salmon if you leave it on the heat for a minute too long. And as an added bonus, brining makes for a thoroughly well-seasoned piece of fish.
Are You overcooking salmon?
The most common mistake when it comes to salmon is overcooking. In fact, we bet that many people haven’t ever really cooked their salmon to a true, melt-in-your-mouth state. What you probably think of as done is probably overdone. Salmon, like steak, can be served on a spectrum from rare to well-done inside.